For a tasty, twist on an Italian classic, try this delicious recipe for lobster wrapped in homemade spaghetti, from Trattoria Pomo D’oro. Makes 4 servings.
Ingredients:
2 whole lobsters (600-800 g each)
200 g green asparagus (deep frozen if fresh is not available)
300 g tomatoes
150 g carrots
150 g onions
100 g celery
Salt, pepper
For spaghetti:
4 eggs
400 g flour
Salt
To prepare the spaghetti:
Knead the eggs and the flour together and roll the dough out to a thickness of 2-3 millimeters. Then, with the aid of a pasta machine, make spaghetti out of it. Add the spaghetti to salted boiling water and cook for 2-3 minutes. Take it out of the water and mix the pasta and the ragout together before serving.
To prepare the ragout:
Add the chopped up carrots, celery and onions along with some salt and pepper to some water and bring it to a boil. Then put the live lobster into the pot and cook for 20-25 minutes.
After taking it out of the hot water, the lobster can be easily cleaned since the shell readily separates from the meat.
Return the pieces of the shell to the water and cook for another 1-2 hours until the mixture absorbs the shell’s flavor and the water boils down to about 10%.
Cut up the lobster meat, fry the asparagus in some butter, and add the cubed tomato. Pour in some of the lobster stock mentioned above, and finally place the lobster meat pieces in the pot. Season the stock with salt and pepper, then to soften both the vegetables and the lobster, cook for 5-10 minutes.
Combine the boiled home-made pasta with this stock and pour a bit of olive oil on it.
The boiled lobster shells can be used for decoration in order to achieve a more spectacular composition.
A glass of 2006 Vermentino Riserva from the island of Sardinia
Try this dish at the Trattoria Pomo D’oro Restaurant, or find the fresh ingredients in their delicatessen, both located at:
1051
Tel.:+36.1.302.6473